Pumpkin Bread With Salted Caramel Glaze

READY IN: 1hr 20mins




  • Preheat the oven to 325F and grease and line a 2lb loaf tin.
  • Place the flour, baking powder, baking soda, salt and spices into a medium sized bowl and stir until combined. Leave to one side.
  • Place the sugars, oil and eggs into a large bowl, or the bowl of your stand mixer and mix on medium speed until smooth and well combined.
  • Add in the pumpkin and flour mix and mix on medium speed until smooth and combined, about 1 minute.
  • Add in the milk and mix on low until combined.
  • Transfer to your greased pan and place in the oven for 65-75 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
  • Leave to cool in the pan completely, then transfer to a plate or container in order to add the glaze.
  • To make the glaze: place both ingredients into a small bowl and whisk until well combined and smooth.
  • Drizzle half the glaze over the bread, wait for it to set a little and absorb into the bread and then drizzle the remaining glaze over the bread.
  • Pumpkin bread will keep in an airtight container, at room temperature, for 4-5 days. Bread tastes better on the 2nd day!